[1]Just one more, just one more ! That’s what you’ll be saying after you have a few bites of this warm potato salad. The flavors were outstanding and it’s a nice dish next to fish or chicken.
[2]8 servings
173 calories per serving
2 lb. small new potatoes, quartered (about 20)
2 T oil
1 bulb garlic
1 t oil
½ c sliced green onions
2 T white balsamic vinegar
¼ t salt
¼ t pepper
2 T oil
¼ c sliced olives
¼ c sun dried tomatoes, drained and cut into thin strips
Preheat oven to 450 degrees. Put potatoes in a baking dish and drizzle with 2 T oil and toss then roast 10 minutes and stir. Cut the top off the bulb of garlic (DO VIDEO) and remove any loose paper skin and then cut side up in a baking cup and drizzle with 1 t oil. Cover with foil and place in oven and continue roasting 10 minutes. Stir potatoes and add onions and continue baking another 15 minutes or until potatoes and garlic are tender. Let stand until garlic is cool enough to handle. Squeeze out garlic cloves and mash with vinegar, salt and pepper then whisk in 1 T oil. Mix in the olives and tomatoes with the potatoes and then add the dressing and toss to coat.
[3] [1]